Meatloaf and Mashed Potatoes Recipe

Why You’ll Love This Recipe

I like that this recipe feels like a hug on a plate. The meatloaf is tender, juicy, and packed with savory flavor, while the creamy mashed potatoes provide the perfect, buttery contrast. It’s easy to prepare, feeds the whole family, and fills the kitchen with that unmistakable aroma of comfort food at its best. Whether I’m cooking for Sunday dinner or meal prepping for the week, this recipe always hits the spot.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Meatloaf:
1 ½ lbs ground beef (80–85% lean)
1 cup breadcrumbs (or crushed crackers)
1/2 cup milk
1 small onion, finely chopped
2 garlic cloves, minced
2 eggs
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme (optional)

Topping:
1/3 cup ketchup
1 tbsp brown sugar
1 tsp mustard (yellow or Dijon)

For the Mashed Potatoes:
2 lbs russet or Yukon gold potatoes, peeled and cubed
4 tbsp (1/2 stick) unsalted butter
1/2 cup milk (more as needed)
1/4 cup sour cream (optional, for creaminess)
Salt and pepper, to taste
Chives or parsley, chopped (optional, for garnish)

Directions

1. Prepare the Meatloaf

1. I preheat my oven to 375°F (190°C).

2. In a large bowl, I combine the breadcrumbs and milk, letting them soak for about 5 minutes to soften.

3. I add the ground beef, onion, garlic, eggs, ketchup, Worcestershire sauce, salt, pepper, and thyme, then mix gently just until combined. I avoid overmixing to keep the meatloaf tender.

4. I transfer the mixture to a greased or parchment-lined loaf pan, or I form it into a loaf shape on a baking sheet.

5. I mix the topping ingredients—ketchup, brown sugar, and mustard—and spread them evenly over the top.

6. I bake the meatloaf for 55–65 minutes, or until the internal temperature reaches 160°F (71°C). I let it rest for 5–10 minutes before slicing.

2. Make the Mashed Potatoes

1. While the meatloaf bakes, I place the cubed potatoes into a large pot of cold salted water.

2. I bring the water to a boil, then reduce it to a simmer and cook the potatoes until they’re fork-tender, about 15–20 minutes.

3. I drain the potatoes and return them to the pot. I add the butter, milk, and sour cream (if using).

4. I mash everything until smooth and creamy, adjusting the consistency with a little more milk if needed.

5. I season to taste with salt and pepper, then garnish with chopped chives or parsley if I want a fresh touch.

Servings and Timing

Serves 4–6
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes

Variations

I like switching things up depending on what I have. Sometimes I mix ground beef with pork or turkey for extra flavor or lighter texture. For the topping, I occasionally replace ketchup with barbecue sauce for a smoky touch. I’ve also added shredded cheddar or roasted garlic to my mashed potatoes for a richer taste. And when I’m craving extra comfort, I serve everything with a side of green beans, glazed carrots, or peas.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the meatloaf slices in the oven at 350°F (175°C) for about 10 minutes, or microwave gently until heated through. I reheat the mashed potatoes on the stovetop with a splash of milk to keep them creamy. Both the meatloaf and potatoes can be frozen separately for up to 3 months; I thaw overnight in the fridge before reheating.

FAQs

Can I make the meatloaf ahead of time?

Yes, I assemble it a day in advance and refrigerate it covered. I bake it fresh the next day when ready to serve.

Why do I soak the breadcrumbs in milk?

It keeps the meatloaf tender and moist by adding structure without drying out the meat.

Can I use ground turkey instead of beef?

Yes, but I adjust the seasoning slightly and bake until the internal temperature reaches 165°F (74°C).

How do I keep my meatloaf from falling apart?

I make sure to use enough binder (eggs and breadcrumbs) and avoid overmixing, which can make it crumbly.

Can I make the mashed potatoes creamier?

Yes, I add extra butter, sour cream, or even a splash of heavy cream.

What can I add to the topping?

I sometimes stir a little balsamic vinegar or hot sauce into the ketchup mixture for a tangy kick.

Can I add vegetables to the meatloaf?

Yes, I like to mix in finely grated carrots, celery, or bell peppers for extra texture and flavor.

Can I make this gluten-free?

I use gluten-free breadcrumbs or crushed gluten-free crackers instead of regular ones.

What potatoes are best for mashing?

Russet potatoes make fluffy mashed potatoes, while Yukon golds create a creamier, buttery texture.

How do I store leftovers without drying them out?

I wrap slices tightly in foil or store them with a spoonful of sauce or broth to keep them moist when reheating.

Conclusion

I love how this meatloaf and mashed potatoes recipe captures everything I want in a classic comfort meal—rich flavor, tender texture, and pure nostalgia. It’s simple to make, satisfying to eat, and perfect for sharing with family. Every time I make it, it reminds me that sometimes, the simplest meals are truly the best.